SALTINESS ENHANCER AND METHOD FOR ENHANCING SALTINESS OF FOOD AND DRINK

• Main Authors: OMI SHINYA, SHIMADA MASATERU, YAMAMOTO TAKASHI, IWAI KAZUMI
• Format: Patent
• Language: English; Japanese
• Published: 12.02.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a saltines enhancer which enhances the saltiness of foods and drinks with a reduced content of salt, without impact of the flavor from raw material on the foods and drinks.SOLUTION: A saltiness enhancer including a hydrophilic solvent extract of curry leaf and/or curry leaf oleoresin is prepared to be added to foods and drinks. In measurement of the hydrophilic solvent extract of curry leaf and/or curry leaf oleoresin by high performance liquid chromatography under specific conditions, peaks exist in the vicinity of 9.6 minutes and the vicinity of 11.7 minutes. The saltiness enhancer includes at least one of linoleic acid, oleic acid, and palmitic acid. 【課題】原料に起因する風味が飲食品に影響を与えることなく、飲食品に含まれる塩味を増強し、飲食品中の食塩含量を低減する。【解決手段】カレーリーフ及び／又はカレーリーフオレオレジンの親水性溶媒抽出物を含む塩味増強剤を調製し、飲食品に添加する。カレーリーフ及び／又はカレーリーフのオレオレジンの親水性溶媒抽出物を特定の条件下で高速液体クロマトグラフィーによる測定を行った場合に、９．６分付近及び１１．７分付近にピークを有する。前記塩味増強剤にはリノール酸，オレイン酸及びパルミチン酸のいずれか一種以上を含有する。【選択図】なし